Pina Colada Cake Donuts
Equipment
- One 6 cavity donut pan
Ingredients
For the Donuts:
- 1 1/4 cup all-purpose flour (155 g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted butter (55 g)
- 1/4 cup oil (60 ml)
- 1/3 cup sugar (70 g)
- 1 large egg
- 1 tablespoon rum
- 1/16 teaspoon coconut extract (optional)
- 1/4 cup coconut milk (60 ml)
- 1 tablespoon pineapple juice
- 2 oz crushed pineapple (30 g)
For the Glaze:
- 1 cup coconut flakes, unsweetened (100 g)
- 1 1/4 cup confectioner's sugar (155 g)
- 1 pinch salt (1/32 teaspoon)
- 1 tablespoon rum
- 2 1/2 tablespoons coconut milk
- 1 tablespoon corn syrup
Instructions
Make the Donuts:
- Preheat the oven to 400° F (200° C.) In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, and sugar. Add the egg, rum, coconut extract (if using,) coconut milk, and pineapple juice, and whisk until fully combined. Add the flour mixture, whisking gently until mostly combined, then add the crushed pineapple and switch to a spoon. Stir gently until the batter is completely combined, but avoid overmixing.
- Cut a 1 inch opening on the end of a piping bag or plastic bag. Fold the small opening up and clip it shut, then fill the bag with the donut batter. Remove the clip and pipe the batter into the six cavities of the donut pan. You can also spoon the batter into the pans, but it may create bubbles.
- Bake the donuts at 400° F (200° C) for 11-13 minutes, or until the tops are beginning to brown lightly and spring back when touched. Allow the donuts to cool for at least 30 minutes before glazing.
Make the Glaze:
- Preheat the oven to 325° F (160° C.) Spread the coconut flakes evenly on a baking sheet and bake for about 6-8 minutes for smaller flakes, or 8-10 minutes for larger flakes. Remove from the oven and allow the coconut to cool for about 20 minutes before using as topping.
- In a medium bowl, whisk together the confectioner's sugar and salt. Add the rum and coconut milk and whisk until the glaze is fully combined. Add the corn syrup and whisk until it is completely incorporated and the glaze is smooth and shiny. The glaze should be very thick.
- Set a cooling rack over a baking sheet. Dip the top half of each donut into the glaze and set it on the rack to dry. Immediately top with the coconut so that it sticks to the glaze. Allow the donuts to dry for 2-3 hours before storing. They will keep at room temperature for about 2 days.